Finely peel the vegetables with the peeler provided. Use the knife to remove the corn from the cob.
Stack the peeled vegetables and then cut into matchstick size slices.
Place all the vegetables into a bowl.
Season with salt and pepper (add chopped chilli if desired)
In another bowl, put 1/2 cup besan (chickpea flour) and gradually add cold water. Whisk using a fork to make a thick batter.
Add the batter to the sliced vegetables and stir well
Form into flat patties (if necessary put back in the bowl and add more chickpea flour)
Heat a little oil in a small frying pan and when hot, shallow fry the vegetable fritters until crisp.
Serve warm with a green salad, and put sweet chilli sauce on the fritters according to taste.

Beating the isolation faced by Sydney Seniors and those living with disability